Rubs - home vs store bought

[indaswamp]

 
I make my own. It took a while to get it right, but there is no salt in it.

Al

I'm with Al here. I make my own rubs without salt. I like to salt the meat at the rate of about 1/2 tsp. per pound 12 to 24 hours before I plan on cooking it. This allows the salt to tavel into the meat where it can help flavor it and more importantly retain moisture. I'll add the rub about an hour prior to cooking.

 

[big woot]

I mix my own rubs because we use a lot of spices on all of our foods and have them on hand. I have tried commercial rubs but like the taste of my own and the savings to me. For pork now I use Chris Lilly's competition pork rub recipe. For beef I basically use nothing but koshier salt, black pepper and granulated garlic and onion.There is only 1 rub I will buy and that is Williams Rib Tickler Rub. It's what Johnny Trigg uses and is good.

 

[3montes]

I have made my own from Jeff's recipes that I tweaked to my own taste. I cook for so many events now for large groups that making my own became more a matter of time than money. Making up large batches of rub just became one more thing to do among many when preparing for a large cook. This led me to search for a commercial rub that would fill my needs. Freshness is always the key to spices and spice blends. I was buying a lot of stuff from the Spice House which was always very fresh and they have some very good blends.

Then one day I ran across Oak Ridge BBQ web site. They make only small batches and don't inventory anything that sits on a shelf waiting to be purchased and going stale in the meantime. They fill orders on Mondays and ship out within a day or so. So you need to plan your ordering a bit.

Their rubs have some excellent flavor profiles, the best I have found yet, The price is competitive with what I would spend on individual spices and mixing my own. It's saved me so much time and I know I'm using a fresh rub that adds fantastic flavor.